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slice of chicken enchiladas out of pan

Chicken Enchiladas with White Sauce

  • Author: meredith
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: American

Description

This is the BEST chicken enchiladas with white sauce recipe! It’s made with tortillas wrapped around a hefty portion of tender chicken, black beans, and corn filling and then smothered in an amazing homemade lime cream sauce.


Ingredients

Scale
  • 6 Tablespoons butter, divided
  • 1 1/4 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 115 oz. can black beans, rinsed and drained
  • 4 cups cooked shredded chicken
  • 14 oz. can diced green chilies
  • 1/2 cup frozen sweet corn
  • 3/4 cup chopped cilantro, divided
  • 1 1/2 tsp. salt, divided
  • 1/2 tsp. cumin
  • 2 T. fresh lime juice, divided
  • 1/4 cup flour
  • 1 tsp. ground coriander
  • 2 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 1/2 cups Monterrey jack cheese, divided
  • 812 inch whole wheat tortillas

Instructions

FILLING:

  1. In a saucepan, saute the onion, peppers, and garlic in 3 T. butter on medium heat for 5 minutes. Meanwhile, rinse and drain 1 – 15 oz. can of black beans.
  2. In a large bowl, combine the beans, 1- 4oz. can of chopped green chilies, 4 cups of cooked, shredded chicken, and 1/2 cup frozen corn.
  3. Stir in the sautéed vegetables, 1/2 cup chopped cilantro, 1/2 tsp. cumin, 1/2 tsp. salt, and 1 T. fresh lime juice.

SAUCE:

  1. In the same saucepan as you saute your vegetables, melt 3 T.  butter.  Whisk in 1/4 cup white flour, 1 tsp. ground coriander and 1 tsp salt. Cook this flour mixture for two minutes on low to medium heat or until thick.
  2. Whisk in 2 1/2 cups chicken broth until smooth and bubbling. Then turn off the heat and whisk in 1 cup sour cream, 1/2 cup shredded Monterey jack cheese, and another T. of fresh lime juice.

ASSEMBLE

  1. Stir in 1/2 cup of the cream sauce into your bowl of filling.
  2. Grease a 13×9 casserole pan with either butter or a bit of the sauce. Fill 1 – 10 inch tortilla with a heaping 3/4 cup of filling. Roll the tortilla into the pan and tuck in the sides. Repeat this 7 more times until you have 8 filled tortillas.
  3. Pour the remaining cream sauce on top of the filled tortillas and top with 1 cup of shredded cheese and 1/4 cup chopped cilantro.
  4. Bake in a 350˚ F oven for 35 – 40 minutes or until golden and bubbly.


Nutrition

  • Serving Size: 1 Cup
  • Calories: 393
  • Sugar: 2.5
  • Sodium: 950.6
  • Fat: 18.2
  • Carbohydrates: 25.8
  • Protein: 31.2
  • Cholesterol: 101.8

Keywords: white sauce chicken enchiladas, chicken enchilada casserole